- 1/4 cup ketchup
- 1/2 cup mayo
- 1/4 cup relish
- 1 tsp apple cider vinegar
- 1 tsp sugar
- 2 New England style top cut hot dog buns
- 1 egg
- 1/4 cup water
- 1 cup finely chopped onions
- 2 slices American cheese
- 1 tbsp butter
- 2 all beef hot dogs
- 1 cup shredded iceberg lettuce
- 1/2 cup fresh diced tomatoes
Start by caramelizing the onions:
Add 1 tablespoon of butter to a medium pan. When the butter is foaming, add the onions. Cook the onions on medium heat for about 5 minutes or until the onions become golden brown and a caramel color. They should also be translucent. Set them aside.
For the sauce:
Combine all the ketchup, mayo, relish, vinegar, and sugar in a bowl and mix well. Place the bowl in the fridge to let the flavors come together.
Making the hot dogs:
Bring a pan to medium high heat. Spray with canola oil. Fry the hot dogs for about 3-4 minutes or until they are browned. Set them aside.
Prepping the buns:
Preheat the oven to 375ºF.
Whisk together the water with the egg in a small bowl. Using a brush, lightly paint the tops of the hot dog buns as well as the inside crevice.
Place the buns in the oven for about 4 minutes (keep an eye on the buns to make sure they don’t burn).
Add some sauce to the bottom of the bun. Place the tomatoes and lettuce on top. Place the hot dog on top of the lettuce.
Finish with the onions:
Return the onions the a frying pan. Add a slice of American cheese on top of the onions. Add a bit of water to the pan and cover letting the steam melt the cheese. Take the onions and cheese off the heat and place on top of the hot dogs. Enjoy!